Monday, September 6, 2010

Fish Tacos with Zucchini Corn Salsa's been a month since my last post. I am horrible...ha. Okay, so I am back at college and enjoying life. This is one of the dishes that I made this first week. I had never eaten a fish taco before, let alone make one. I guess improvisation pays off, because these fish tacos were yummo! The Zucchini Corn Salsa is a new twist that I really enjoyed.

Fish Tacos with Zucchini Corn Salsa


  • 1 cup corn
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1 1/2 cups chopped zucchini
  • 1/2 cup chopped red cabbage
  • 1 carrot, grated
  • 1/4 cup fresh cilantro leaves, finely chopped
  • about 1 tablespoon lime juice
  • about 1 tablespoon white wine vinegar
  • a spice mixture of: cumin, cinnamon, salt/pepper, garlic powder + a dash of chili powder (all these are to your taste)
  • 2 (4 ounce) fillets tilapia
  • 4 corn tortillas, warmed
  • Chopped fresh tomatoes and lettuce


  1. Preheat grill at high heat, or oven at 350 degrees.
  2. In a medium bowl, mix together corn, red onion, red bell pepper, red cabbage, zucchini, carrot, and cilantro. Stir in lime juice, vinegar, and the spice mixture.
  3. Rub the tilapia fillets with more of the spice mixture (you will have to make more of this).
  4. Arrange fillets on an oiled grill grate, and cook for 3 minutes per side. For the oven, cook fish in an oiled glass dish for about 10 minutes.
  5. To assemble: in a warm tortilla, place 1/2 of a fish fillet inside (you can chop the fish if you like). Cover fish with chopped tomatoes & lettuce and the Zucchini Corn salsa. You may also add in sour cream too. I particularly like drizzling some hot sauce on my fish taco. Enjoy :)

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